Wednesday, March 15, 2017

Gluten Free Lemon Olive Oil Bread

You might be wondering why I'm posting about a bread made with olive oil. Especially since it's a sweet bread. You might be questioning my sanity. It's okay friends. This bread is SO GOOD! The moment I read the blog post from Pinch of Yum, I knew I had to make a gluten free version. The original version is full of gluten which made me SO SO SO sad. Luckily, I am good at figuring out how to convert things into gluten free versions fairly quickly and easily.

This bread is lemony goodness that is just perfect with a cup of hot tea or coffee. It reminds me of something I would eat with my Mama Luisa when I was younger. We would always eat pan dulce and cafe for breakfast. May she rest in peace. I will always have those fond memories of our breakfast treats.

If you love lemony type sweets, then this is the bread for you! It's moist and flakey. Melts in your mouth goodness. I just can't even with this bread! 😍😋 My description just doesn't do this bread justice. You have to make it and try it out for yourself. I tested this on my coworkers and they all loved it and couldn't even tell it was gluten free. That's what I call a success! With that being said, let's get baking!
Lemon Olive Oil Bread

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices

  • Zest of 2 lemons
  • 2 zucchini (approximately 3 cups grated)
  • 3 eggs
  • 2 cups gluten free flour (I used Krusteaz gluten free blend)
  • 1 tsp baking powder
  • 2 cups brown sugar
  • 3 tbsp poppy seeds
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 cup lemon olive oil (I used Trader Joe's)
  1. Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
  2. Zucchini prep: Using a cheese grater, grate 2 zucchinis. Since zucchinis naturally have a lot of water in them, you will want to remove as much moisture as possible. The best way I have found to do this is to place the zucchini in the middle of an old clean dish towel and twist the top of the towel until all of the liquid comes out. You may need to do this several times to make sure all excess liquid is gone.
  3. Combine brown sugar, eggs, lemon zest and vanilla until thoroughly mixed. Gradually wisk in the olive oil until everything is evenly combined.
  4. Add in flour, salt, baking soda, poppy seeds. Make sure that mixture is free of lumps and is mixed evenly. Gently fold in zucchini and stir until combined.
  5. Pour batter into the lined loaf pan.
  6. Place pan on the middle rack in the oven and bake for 60 minutes. The outer crust will be firm and golden brown. You can do a toothpick test to make sure that it's evenly baked through.
  7. Cool for at least 20 minutes before serving. This bread is surprisingly best served chilled. Weird, right?! Don't knock it before you try it. That's all I'm sayin'.
  • If you use a gluten free flour blend that has xantham gum, you won't need to add any extra to the recipe. If your blend doesn't include it, you will need to add 1 tsp. xantham gum so that the bread rises and doesn't turn into a brick. 
  • I ended up baking my bread for an additional 10 minutes because it wasn't fully cooked in the middle. All ovens will vary.
  • If you want less lemon flavor, use regular olive oil instead of lemon olive oil. I love lemony things so it worked for my palate.

Monday, March 13, 2017

MD Breakfast Bowl

Part of my morning routine is to listen to a podcast or two while I'm getting ready for work. Why a podcast? I like to consider myself a forever student, always hungry to learn more and podcasts are a great way of doing that. It was on The Model Health Show that I learned about the MD Breakfast Bowl. This gem was coined by Mike Dolce of the Dolce Diet. From the moment I heard them talk about it, I wanted to try it out. I fell in love with it at first bite. Is that a thing? Well it totally became a thing when I started eating it.

If you're interested, some of the podcasts that I listen to are as follows:
I typically listen to business type podcasts as I'm trying to grow my blog and they have great advice for doing that. They also offer motivation and push you to do better in your daily life. Whether you are a business owner or not, they all have great things to offer.

Onto the recipe at hand...This bowl is packed full of flavor and it's SO FLIPPING HEALTHY. Guysssssssssssssssss! This is as good as it gets for your body to properly fuel itself. It's also SO easy to make too! It might be a little pricey to get the ingredients if you don't have them on hand, but it's totally worth it! I got a lot of the ingredients from the bulk section at Sprouts which helped with the cost. Have I ever mentioned how much I LOVE Sprouts? Well now you know. 😉 ANYWAYS, are you ready for this delish recipe? Let's get cooking!

MD Breakfast Bowl

Prep Time: 5 minutes
Cook Time: 3-10 minutes
Total Time: 8-15 minutes
Servings: 1

  • 1/3 cup oat bran
  • 1 cup water
  • 1/2 cup strawberries or blueberries or both
  • 2 tbsp dried cranberries
  • 1 tbsp chia seeds
  • 1 tbsp hemp seeds
  • 2 tbsp maple syrup (or to taste)
  • 1 tbsp almond butter (or nut butter or choice)
  1. Combine oat bran, berries and water in a microwave safe bowl. Nuke for 3 minutes. If you prefer to cook your oat bran on the stove top, follow packaging directions. Forewarning, this will take longer which means longer wait time for the mouf party that will ensue. Just sayin'.
  2. Once oat bran has fully cooked, add cranberries, chia seeds, hemp seeds, maple syrup and almond butter. Mix thoroughly.
  3. Proceed with caution. The breakfast bowl will be piping hot. Brace yourself for a taste bud explosion. That is all.
ANOTHER easy breakfast for the books! This you can grab and go and take to work if you're not able to sit and eat at home during the work week. I typically will put the oat bran in a pyrex and then put the rest of the ingredients in another smaller container and then prep it at work. So easy and no excuse for a healthy breakfast at work. Until next time friends!

Recipe credit: click here